I've only managed to sneak in 8 hours of sleep over the last 48 hours due to pressing deadlines on final papers and presentations. In the final stretch, I called a baked sweet potato (minimal kitchen effort, totally tasty) dinner and threw on a pat of butter. You hear that folks? Butter has been officially introduced.
Since all dairy is so different (i.e.... milk, yogurt, butter, goat cheese, cow cheese, sheep cheese, you get the idea...) I plan to introduce these foods one by one anyway. Some people who are sensitive to milk, can eat butter, and visa versa (Brostoff & Gamlin (2000). Food Allergies and Food Intolerances). I've heard of this in the context of the blood type diet. This website offers an index of foods and their effect: beneficial, neutral, or avoid. As if I needed to add another complicated layer to this...
Back to the snickerdoodles! I've been craving these for no apparent reason (usually I am all chocolate, all the time) and what better way to introduce sweet, delicious butter than with cookies? I dappled with the idea of using real eggs, and only making these wheat and gluten free, but I think its better to take this whole butter thing slow.
This is my plan:
- 1 1/2 c rice flour
- 1 c tapioca flour
- 1 c garbanzo flour
- 1 T baking powder
- 2 T baking soda
- 1/4 t sea salt
- 1/2 t cinnamon
- 1 c real butter!
- 2 c sugar
- 3/4 c warm water
- 1/4 c flax seeds
- 1 T agave nectar
- 1 T vanilla
- Preheat oven to 375 degreese F.
- Blend warm water and flax seeds to make flax eggs. Set aside.
- Cream butter and sugar. Add vanilla, flax eggs, agave, and then remaining ingredients.
- In a separate bowl, add 1/2 t cinnamon to 3 T sugar.
- Roll dough into walnut sized balls and dip in cinnamon and sugar. If the dough is too sticky to handle, refrigerate for one hour prior.
- Bake 10-12 minutes.
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